Andaman Amla Pickle

Name: Andaman Amla Pickle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings
Cuisine: Andaman Islander
Ingredients: 500 g amla (indian gooseberry); 150 ml mustard oil; 2 tbsp Mustard seeds; 1 tsp Fenugreek seeds; 2 tbsp Red chilli powder; 1 tsp turmeric powder; 0.25 tsp Asafoetida; 3 tbsp Salt

A tangy, spiced amla pickle made using the gooseberries that grow well on the islands, preserved in mustard oil in the style carried over by mainland settler households.

🇮🇳India· Andaman and Nicobar Islands

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 10
Difficulty: Medium
Calories: 60 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Glass jar
•Pan

Nutrition

Per serving, approximate

Calories: 60 kcal
fat: 4 g
carbs: 6 g
fibre: 2 g
protein: 1 g
calories: 60 kcal

Instructions

1
Steam or boil the amla (Indian gooseberries) until just tender. Let them cool, remove the seeds, and split into quarters.
2
Spread the amla pieces on a tray. Leave them in the sun for 2–3 hours to dry off surface moisture.
3
Heat mustard oil in a pan until it smokes lightly. Let it cool down slightly.
4
Add mustard seeds, fenugreek seeds and asafoetida to the warm oil. Let them sizzle gently.
5
Stir in turmeric and chilli powder. Be careful not to burn the spices.
6
Add the amla pieces and salt. Stir well until all the pieces are evenly coated.
7
Simmer on low heat for 5 minutes. Remove from the heat and let it cool completely.
8
Transfer into a clean, dry glass jar. Leave it to rest and mature for 3–4 days before eating.